Three color toast

Three color toast

Introduction:

"Three color toast, I've been greedy for a long time. Although the oven can't control the temperature automatically, it doesn't matter. As long as the heating tube can work normally, the baking can continue, just focus on it. I don't know whether the oven fermentation temperature is too high or the temperature difference between the inside and outside is too big. When I was happy to see it grow to near perfection, I knocked it carelessly and was dissatisfied with the result. "

Production steps:

Step 1: prepare materials

Step 2: pour the dough into a large bowl except the butter

Step 3: stir into flocs

Step 4: continue to stir until smooth, add butter

Step 5: stir until the film comes out

Step 6: divide into three equal parts

Step 7: add cocoa powder and Monascus powder to two portions of dough, knead well

Step 8: put three kinds of dough into large bowl, cover with plastic film, and ferment for 60 minutes

Step 9: end of fermentation

Step 10: exhaust separately, roll round, cover with plastic film and relax for 10 minutes

Step 11: roll it into a 30x15cm oval

Step 12: roll long strips separately

Step 13: overlap one end

Step 14: braid

Step 15: grow to nine

Step 16: put into the mold and ferment for 60 minutes

Step 17: put in the oven, middle and lower layer, heat up and down 190 degrees, bake for about 30 minutes

Step 18: release

Step 19: demould immediately

Step 20: cool and slice

Materials required:

GAOJIN powder: 300g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Dry yeast: 5g

Water: 180g

Butter: 20g

Monascus powder: 1 teaspoon

Cocoa powder: 1 / 2 teaspoon

Note: as the final fermentation is completed, there is no cover when baking. If you don't retract, cover and bake, it will be flat top toast, and the effect will be better.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet